Coq au Vin with Pap ‘’Dauphinoise’’

Chicken in red wine casserole with maize meal baked with Parmesan, fresh herbs, garlic and cream.
Being able to cook a Coq au Vin is the ultimate sign of an expert cook. And now we’re sharing our little secret on how to make this classic French dish even better…. Serve it with Pap “Dauphinoise”. Dauphinoise is a traditional French potato dish, but we’ve added our own twist to get that extra wow-factor.

Method:
Heat the butter and oil in a large pot. Brown the chicken pieces until golden. Season with salt and pepper and set aside. Remove excess oil from pot, but leave enough to fry the bacon and onions.

Sauté the bacon and baby onions until onions begin to brown. Add the sherry and allow to reduce for a minute. Stir in the flour and cook over low heat for another minute.

Add the remaining ingredients except for the mushrooms and parsley. Bring to the boil, add the chicken back to the pot, cover and simmer over low heat for +- 45 minutes. Season to taste.

Meanwhile, fry the mushrooms with a little butter in a large pan until browned. Season to taste.

Add the fried mushrooms (and its cooking juices) into the pot when the chicken is cooked and ready. Sprinkle with parsley.
Serve with Pap ‘’Dauphinoise’’.

Method:
Heat the chicken stock until boiling. Add the FEAST Super Maize Meal and stir vigorously until smooth. Cover and cook over low heat for 8 minutes. Stir in the butter and half of the cheese.
Spread evenly into a medium baking dish. Prick holes into the firm pap using a fork.
Mix the herbs, garlic, cream and remaining Parmesan together. Season well with salt and pepper.
Pour over the pap. Allow to stand for 10 minutes.
Preheat the oven to 180°C.
Bake for 35 – 40 minutes or until golden.
Cut into portions and serve with Coq au Vin.